I’m always scouting snacks and appetizers that satisfy my family and a small crowd, and this Hummus Shakshuka Snack Bowl is a winner. It starts with store-bought hummus for convenience and builds a saucy shakshuka-style topping from canned petite diced tomatoes, red bell pepper, onion, garlic, parsley, warming spices, and a crumbled hard‑boiled egg. I serve it with baked sweet potato chips and lots of crisp, fresh vegetables. The result is colorful, nutrient-rich, easy to prepare, gluten-free, and delicious. Canned tomatoes add vitamin C, fiber, potassium, and lycopene, a potent antioxidant that becomes more bioavailable when cooked.
What is shakshuka? Shakshuka is a popular dish across the Middle East and North Africa; its name translates roughly to “all mixed up.” At its core it’s a vegetarian skillet of tomatoes, bell peppers, onions, and warming spices such as cumin. For this snack bowl I use petite diced tomatoes as the base because they cook down smoothly and tend to be more appealing to kids who might shy away from very chunky sauces.
Canned tomatoes keep well year‑round and contribute valuable nutrients. The lycopene they contain is easier for the body to absorb after cooking, so this warm tomato topping delivers more of that antioxidant benefit than raw tomatoes alone.
For the spice blend in this recipe I use ground coriander, cumin, smoked paprika, and a pinch of red pepper flakes. Adjust the heat to taste by adding more or less of the red pepper flakes and spices.
Hummus Shakshuka Snack Bowl with Veggies and Sweet Potato Chips
4 to 6 servings
Snack
Middle Eastern
Method
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion cut into ¼‑inch dice (about 1 cup)
- 1/2 red bell pepper cut into ½‑inch dice (slice and save the other half for serving)
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- Pinch red pepper flakes optional
- One 14.5‑ounce can petite diced tomatoes
- One 10‑ounce container hummus
- 1 hard‑boiled egg crumbled
- Generous handful fresh parsley roughly chopped
- Zest of half a lemon plus more to taste, optional
Method
-
Heat the oil in a large nonstick skillet over medium heat. Add the onion and bell pepper and cook, stirring frequently, until tender, about 7 minutes.
-
Add the garlic, cumin, coriander, smoked paprika, and red pepper flakes if using. Cook, stirring often, until the spices are fragrant, about 2 minutes.
-
Stir in the canned tomatoes, bring to a simmer, and cook, stirring often, until the mixture thickens, about 7 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.
-
Line a large, shallow salad or serving bowl with the hummus, leaving a well in the center. Spoon the shakshuka into the well and smooth the surface. Top with the crumbled egg and chopped parsley. Sprinkle lemon zest over the bowl, if desired. Serve with sweet potato chips and fresh vegetables for dipping.
Tried this recipe?
Let us know how it went!
If you make this, I’d love to hear how it turned out. It’s a simple way to serve a vibrant, flavorful snack that’s easy to share.
